Steamed Snapper with Capsicum Salsa

Steamed Snapper with Capsicum Salsa

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins



  • 1 x cup tomatoes, seeded and chopped
  • 1/2 x red onion, finely chopped
  • 1/2 x small red capsicum, chopped
  • 1/2 x small yellow capsicum, chopped
  • 1 x clove garlic, finely chopped
  • Handful of coriander leaves, chopped
  • 1 teaspoon cumin
  • 1/2 long red chilli, deseeded, finely chopped (optional)
  • 1 lemon, juice
  • 2 tablespoons extra virgin olive oil
  • White wine vinegar to taste


  • 4 x 200g snapper, no skin
  • 1 tablespoon extra virgin olive oil
  • 2 x limes to taste
  • Steamed green beans, to serve
  • Pepper, to taste



1. Preheat oven to 200°C.
2. To make salsa: Add tomatoes, red onion, capsicum, coriander cumin, chilli, garlic and lemon to a bowl and mix. Add in some olive oil and some white wine vinegar to taste.
3: To cook fish: Place foil on bench (3 x bigger than the fish) and place the snapper fillet in the middle of the foil. Then spoon a quarter of the salsa on top of each fish fillet, followed by a drizzle of olive oil. Close the foil up by pressing the corners together. Place fish parcels on an oven tray and bake for 12 – 15 minutes.
4. Serve up with a side of tasty steamed green beans and a squeeze of lime and enjoy!

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